Pies & Tarts

Mini Pumpkin Whoopie Pies

LIBBY'S®
Mini Pumpkin Whoopie Pies
Recipe Info - Skill Level
Level
Easy
Recipe Info - Serving Size
Servings
36 mini pies
Recipe Info - Prep Time
Prep 
20 min
Recipe Info - Cook Time
Cook 
10 min
Fluffy cream cheese filling sandwiched between two moist pumpkin cookies make these Mini Pumpkin Whoopie Pies the perfect hand-held snack you just won't be able to resist!

INGREDIENTS

MAKE IT

Step 1

Preheat oven to 350° F. Lightly grease or line four baking sheets with parchment paper.

Step 2

Combine flour, baking powder, baking soda, cinnamon, ginger and salt in medium bowl. Beat 1/2 cup butter and granulated sugar in large mixer bowl on medium speed for 2 minutes. Add eggs, one at a time, beating well after each addition. Add pumpkin and 1 teaspoon vanilla extract; beat until smooth. Stir in flour mixture until combined. Drop by heaping measuring teaspoons onto prepared baking sheets. (A total of 72 cookies are needed for the recipe.)

Step 3

Bake for 10 to 13 minutes or until springy to the touch. Cool on baking sheets for 5 minutes; remove to wire racks to cool completely.

Step 4

Beat cream cheese, 6 tablespoons butter and remaining 1/2 teaspoon vanilla extract in small mixer bowl on medium speed until fluffy. Gradually beat in powdered sugar until light and fluffy.

Step 5

Spread a heaping teaspoon of filling onto flat side of one cookie; top with flat side of second cookie to make a sandwich. Repeat with remaining cookies and filling. Store in covered container in refrigerator.

INGREDIENTS

Everybody Needs a Little Inspiration

Don't miss irresistible recipes, exciting news and sweet surprises.

WHAT PEOPLE ARE SAYING